Jack Burgess

Culinary Arts Management BA (Hons)

I chose to study at UCB because the kitchen facilities were so impressive and the lecturers were very knowledgeable, enthusiastic and always had time to talk to you.

For me, the best part of the course was planning, managing and executing a function event in the UCB restaurants. We had to work as a team on our own initiative, which means we were able to inject all of our creativity into the theme, menu and marketing strategy.

I am now a Product Development Technologist at a food manufacturer. I work as part of the development team designing and creating products and presenting them to restaurant giants such as Mitchell & Butlers. My job is very diverse and no two days are the same. I am responsible for organising daily taste panels, calculating nutritional analysis on products, contacting suppliers and developing products in the kitchen.

"I am now a Product Development Technologist at a food manufacturer...My job is very diverse and no two days are the same."